icon-location Philadelphia, PA

BAKED RAINBOW TROUT STUFFED WITH MUSHROOMS, SPINACH AND SUN DRIED TOMATOES

Seafood

1 Serving

Ingredients Trout and Stuffing

1 trout, rainbow, whole
1 1/2 C mushrooms, white, button, sliced
1 C spinach, uncut
3/4 C tomatoes, sun dried, whole
1 pot hot water (for potatoes)
2 T bread crumbs
to taste garlic butter (see recipe)
to taste unsalted butter
to taste unsalted butter, melted

Method Trout

  • Bone the trout and rinse with water. (Do not remove the skin nor head.)
  • Put the trout in a pan. Stuff the trout with stuffing and lightly butter the outside flesh.
  • Place the stuffed trout in a pre-heated 500 degrees oven. Bake for 10 - 12 minutes. Remove when done. (Over cooking makes skin removal difficult.)
  • Carefully remove the skin and head; place trout on a warmed serving plate.

    • 13-15 W. Benedict Ave., Havertown, PA, 19083
    610-789-5983